Monograno Felicetti Conchiglioni, or seashells, have a ridged outside and deep bowl interior. They are made from matt, a strong and rich variety of durum wheat, which is typically found in desert-like climates. The Felicetti family specifically sources the product from exclusive suppliers who cultivate this grain in Puglia and Sicily. Their master pasta makers turn this precious grain into premium pasta. During cooking, it releases scents of hay, dried coconut, and a hint of freshly cooked pasta. Its flavor is reminiscent of stone cooked bread, butter and bamboo shoots.

The Monograno Felicetti line strives to combine the selection of organic raw ingredients (the best grains, pure air, and water from the Trentino region) together with a vivid expression of the art of pasta making while adhering to ethically and environmentally sound practices.

While we try to keep all product information current based upon our supplier representations, occassionally product details, ingredients and/or packaging change. As a result, we recommend that you carefully read abels, warnings, and directions before using or consuming a product.